March 17, 2009 § Leave a comment
Anyone who knows me moderately well can tell you about my obsession with anything [more like anyone] British. It’s the accent, the sarcastic humor, the cute names for everything [ex: jumbleberry crumble], that laidback poshness. Sadly, I’ve never actually been to England [though next spring break may change that], but I live vicariously through Nigella Lawson by watching her videos on Youtube.
Even though she’s known as a “domestic goddess,” I think she’s also one of the laziest and most clumsy cooks on television, though it makes me love her even more. Her dishes are sometimes so simple that you really don’t need a recipe, and there’s no fuss for which, as a poor college student who hates spending money on random ingredients, I am grateful.
Linguine with thyme mushrooms is such a dish. I think button mushrooms are probably one of the most versatile ingredients you can have. Throw them into pasta sauce for an extra meatiness or sautee them with the pan drippings of your steak to make them even more rich. There’s really nothing like a bunch of mushrooms to add more to your food. What makes this dish even better is butter. And lots of it. Sometimes, you just have to indulge. Or, if you’re Nigella, every meal is already an indulgence.
Linguine with Thyme Mushrooms (adapted from Nigella Lawson)
garnish: handful of chopped parsley and shaved Parmesan
Cook pasta according to instructions. Make sure you salt the water, and before you add the linguine, drizzle a bit of olive oil into the pot to prevent the pasta from sticking together. Retain some of the pasta water and loosely drain the linguine when al dente, with a little bite.